Guero's Shrimp Alambres

1. 1

   If using wooden skewers, soak them in water for at least 30 minutes before skewering food.

2. 2

   Cut onions, tomatillos, and bell peppers into large, skewer-sized pieces.

3. 3

   Assemble skewers, alternating 1 piece of each vegetable between 5 shrimps on each skewer.

4. 4

   Arrange skewers in a large non-reactive baking dish and pour the marinade over.

5. 5

   Submerge skewers in marinade, and marinate, covered, in the refrigerator, for 4 to 6 hours.

6. 6

   Preheat a grill to medium-high heat.

7. 7

   Grill skewers for approximately 6 minutes, turning as needed.

8. 8

   Remove from the grill and serve.

9. 9

   5 ounces chopped garlic

10. 10

    2 ounces garlic powder

11. 11

    1-ounce ground cumin

12. 12

    1-ounce freshly ground black pepper

13. 13

    1-ounce salt

14. 14

    2 ounces paprika

15. 15

    4 ounces pineapple juice

16. 16

    32 ounces vegetable oil

17. 17

    1 bunch cilantro, leaves chopped

18. 18

    Combine all ingredients together in a large bowl and mix well.

19. 19

    Pour marinade over skewers as directed above.

* Per serving · 4 servings · Values may vary.

No additional tips available.